Due to the special composition, homemade kvass perfectly quenches thirst, increases efficiency and gives the body energy. The drink improves the digestion process and increases appetite. The drink helps to better digest meat and fatty dishes, as well as restore the balance of salts and fluids in the body.

Homemade kvass contains many vitamins and useful trace elements. Most of all, the drink contains vitamins of group B. During the fermentation process, organic acids are formed, so the drink has a particularly favorable effect on the body of patients with gastritis with reduced gastric secretion. Kvass is also rich in vitamin C. In Rus', the drink was famous as an excellent cure for scurvy and depletion of the body.

The fermentation process contributes to the production of lactic acid and a number of other equally important acids. Once in the intestines, kvass acts like kefir or curdled milk, neutralizing the harmful microflora and supporting the beneficial one. It turns out that kvass is a great way to get rid of dysbacteriosis and intestinal disorders.

Some ancient sources claim that homemade kvass has a beneficial effect on male potency. For this, a special recipe for kvass was used. Such a drink was given to men on their wedding day in order to have healthy offspring. Unfortunately, the recipe for the drink has not survived to this day, but any home-made kvass (provided that it is properly prepared) already provides the body with vitamins, minerals, trace elements and additional energy.

Recent studies by scientists have proven that kvass contains a high content of calcium, which means that the drink is able to strengthen bones and tooth enamel. The yeast included in the composition improves hair growth and helps to eliminate acne and boils. Kvass also helps in the treatment of atherosclerosis and purulent bronchitis.

Calorie content of kvass

The calorie content of kvass depends on its nutritional value, namely, on the content of proteins, fats and carbohydrates. Kvass is considered a low-calorie drink, it can be included in various weight loss and diet programs. 100 g of ordinary bread kvass contains only about 27 kcal. Kvass contains about 0.2 g of protein (about 1 kcal), 0 g of fat and 5.2 g of carbohydrates (about 21 kcal). The absence of fat in the drink has a very positive effect on the process of parting with extra pounds. The low calorie content of kvass makes the drink indispensable for weight loss. Low calorie content allows you to lose weight when drinking a drink for 14 days. After such a course, not only extra pounds will go away, but digestion will also normalize. The drink should be taken twice a day - in the morning and in the evening. The effect will be even better if you drink beet kvass instead of bread kvass. The calorie content of beet kvass is about the same, but the benefits of such a drink are much greater. You can drink beet kvass in any quantity. Beetroot drink reduces appetite and promotes the breakdown of fats. According to nutritionists, calories from kvass are not able to harm the figure. On beet kvass, you can arrange full-fledged fasting days.

Sourdough for kvass

A good sourdough is a guarantee of the success of delicious homemade kvass. Without preliminary preparation of this base, the preparation of a drink is impossible. This sourdough recipe uses yeast, sugar, water, and bread.

Required Ingredients:

• Black bread - half a liter jar;
• 60-70 g of sugar;
• 15-20 g of dry baker's yeast;
• Water.

Cooking method:

We cut the black bread into cubes and dry it on a baking sheet in the oven (or in a pan). We boil water in a kettle. We spread the dried crackers in a liter jar and pour boiling water over it. Crackers will swell during the infusion process, so you need to calculate the amount of water in such a way that you get a creamy slurry. It is better to pour less water first, so that you can add more later. If there is too much water, you can pour more crackers. Add sugar and mix thoroughly until it is completely dissolved. Cover the jar with clean cheesecloth and leave to cool. When the water reaches a temperature of about 35 degrees, yeast can be added. Yeast spread only in warm water. We mix everything properly and leave the sourdough to ferment. We cover the jar with a napkin, and not with a plastic lid, since carbon dioxide is formed during the fermentation process. The finished sourdough is enough for 10 liters of homemade kvass from black bread.

Sourdough for kvass from hops

It is very easy to prepare hoppy sourdough for homemade kvass. Hop cones can be bought at any pharmacy.

Required Ingredients:

• Hops - 3 tbsp. l.;
• Water - 0.5 l;
• Sugar or honey - 1 tbsp. l.;
• Flour - according to the consistency.

Cooking method:

Pour 3 tablespoons of hops with half a liter of boiling water. We put the pan on a slow fire and boil for about 15 minutes. After that, we filter the hop broth and cool it to 38-40 degrees. Add a tablespoon of sugar or honey, mix thoroughly. Then add the flour so that you get a creamy mass. We cover the container with a napkin and remove for 1-1.5 days. Ready sourdough can be stored in the refrigerator.

The best kvass recipes at home:

Recipe 1: Bread kvass

Homemade kvass from bread is very useful, the drink is especially beneficial before meals. Making homemade kvass is not difficult if you follow a special recipe. Below is one of the most popular options for making homemade bread kvass.

Required Ingredients:

For sourdough:

• 2 cups boiled water at room temperature;
• Rye bread - 1 piece;
• Granulated sugar - 1 tsp

For the kvass itself:

• Sugar - 1 tbsp. l.;
• 2 pieces of rye bread;
• 0.5 liters of sourdough;
• One and a half liters of boiled water.

Cooking method:

For sourdough: place a piece of bread, sugar and a glass of boiled water in a half-liter jar. The bread must be sliced. Cover the jar with a cloth and leave to infuse. Fermentation will take place 24-48 hours.

Preparation of kvass: When the sourdough is ready, you can start preparing kvass. A cloudy and sharp-tasting liquid indicates the readiness of the leaven. We take a 2 liter jar and pour the sourdough. Add 2 chopped pieces of rye bread and a spoonful of sugar. Top up with cold boiled water. Close the jar with a lid and leave to infuse for 1 day. You can also put dried crackers in a jar. Kvass in this case should be infused for a longer time. After a day, two people pour the kvass into another container (about 2/3 of the liquid), and pour the remaining sourdough into a new one. Don't forget to add 2 slices of bread. We cover the jar with a lid and insist again.

Recipe 2: Bread kvass from Borodinsky bread

This recipe uses Borodino bread. The recipe also includes yeast and raisins.

Required Ingredients:

• Borodino bread - 2 pieces;
• Water - 3 liters;
• 1 tsp flour;
• Yeast - 15 g;
• Raisins - 1 handful.

Cooking method:

Bread cut into pieces and dried in the oven. Fill with boiling water and insist 3 hours. Dilute yeast with flour and add to bread. Leave the mixture for one day. We filter, bottle, throw 1-2 raisins into each. We keep kvass warm for 3 hours, then put it in the refrigerator for 4 hours. Homemade kvass "Borodinsky" is ready.

Recipe 3: Bread kvass with horseradish

Such homemade kvass turns out to be very vigorous and saturated. A drink is prepared from crackers, water, honey, horseradish and raisins.

Required Ingredients:

• Water - 4 liters;
• Rye crackers - 800 g;
• Yeast - 20 g;
• Honey - 100 g;
• Grated horseradish - 100 g;
• Raisins - 50 g.

Cooking method:

Put crackers in a jar and fill with boiling water. We insist 3-4 hours. After that we filter. We spread the yeast and leave to ferment for 5-6 hours. Add honey and grated horseradish. Mix everything thoroughly and bottle. Add raisins to each bottle. Let's set it up for 2 hours. Vigorous homemade kvass is ready.

Recipe 4: Rye kvass

Homemade kvass made from rye flour perfectly quenches thirst and is suitable for making okroshka.

Required Ingredients:

• A kilogram of rye flour;
• Water - 10 liters.

Cooking method:

Knead the flour into a soft dough without salt. For this, a kilogram of rye flour is taken per 1 liter of water. Stir until smooth. We cover the container with the dough with gauze and wrap it with a cloth several times. Keep in a warm place for 2-3 days. Dilute the fermented dough with boiled water and leave at room temperature. We filter through cheesecloth. As kvass is used, boiled water can be added to it, adding the appropriate amount of rye flour.

Recipe 5: Sourdough Rye Kvass

Such homemade kvass from rye flour is prepared on sourdough. Leaven from the bottom of the bucket will do, after the kvass has been drunk. The drink can be made without sourdough if you use rye flour, water and instant yeast.

Required Ingredients:

• Rye flour;
• 0.5 liters of sourdough;
• Water;
• A glass of sugar.

Cooking method:

We take 2 handfuls of flour and 1 cup of sugar and put them in a bucket. Dilute with warm water until the lumps dissolve. Then pour boiling water to the brim, stirring constantly. Leave to cool to the temperature of fresh milk. Then add sourdough. We wrap the bucket and leave it for a couple of days. After the fermentation process, the contents can be poured into smaller containers and put in the refrigerator. Pour the leaven left at the bottom of the bucket into a jar. The sourdough can also be stored in the freezer. You can make kvass from a new sourdough, having previously thawed it and mixed it with sugar and flour.

Recipe 6: Kvass from rye flour with yeast

Kvass from rye flour is one of the most common ways of everyone's favorite drink. Such kvass is prepared with yeast, sugar and water are also used in the recipe.

Required Ingredients:

• Half a glass of sugar;
• Half a kilo of rye flour;
• Water - 8 liters;
• Fresh yeast - 15 g.

Cooking method:

We dilute the yeast in warm water and leave it for a while until it increases in volume.

Mix rye flour with boiling water and knead the dough of the consistency of thick sour cream. Let the dough cool down to 35 degrees. Then add more warm boiled water and sugar. Add risen yeast. We mix everything and leave to ferment for one day. After we filter and clean for 2 days in the refrigerator.

Recipe 7: Kvass without yeast

A very simple recipe for homemade kvass, which uses only bread, water and sugar. It is very tasty to cook okroshka on such kvass.

Required Ingredients:

• 300 g of rye or wheat bread (or 50 to 50);
• Warm water - one and a half liters;
• 1 st. l. Sahara.

Cooking method:

Chop the bread into a one and a half liter jar. Add sugar and pour warm water "up to the shoulders" of the jar. Cover the vessel with a glass lid or saucer. Leave to ferment in a warm place. After 2-3 days kvass can be used. Drain kvass and add a little more sugar and bread to the thick and pour over again.

Recipe 8: Kvass without yeast with wheat and honey

Such homemade kvass turns out to be very rich, tasty and healthy. The drink contains a lot of useful substances, enzymes and bifidobacteria. A drink can be served at the festive table instead of soda. Some time after drinking kvass, the digestive system improves significantly.

Required Ingredients:

• Wheat - 3 cups;
• Boiled water - 4 liters;
• Kvass wort - 8 tablespoons;
• Sugar or honey - one and a half glasses.

Cooking method:

We wash the wheat and fill it with 10 cold water. Then drain the water and rinse again. We cover the basin in a towel with wheat and leave to germinate for 24-48 hours. The time and speed of germination will depend on the temperature in the room and on the grains themselves. If wheat germinates for a long time, it must be periodically washed and renewed with water so that the grains do not turn sour. The readiness of wheat is indicated by the appearance of small sprouts (about 2-3 mm) on the grains. Sprouted wheat grains grind in a meat grinder. Pour warm water into a five-liter jar (not completely). We spread the rolled wheat in a jar. Pour sugar and add kvass wort. Mix everything thoroughly and add (if there is room) water. We cover the jar with a napkin and leave it for two days by the battery or in a bowl of hot water. Homemade kvass will be ready when a cap of bubbles forms on the surface, and the drink tastes carbonated.

Recipe 9: Russian kvass

An old recipe for homemade Russian kvass. The drink is made from crackers, barley malt, rye flour, stale rye bread and molasses.

Required Ingredients:

• A kilogram of crushed rye malt;
• Crushed barley malt - 300 g;
• Rye flour - 600 g;
• Rye crackers - 130 g;
• Stale rye bread - 80 g;
• Molasses - 1 kilogram;
• Mint - 30 g.

Cooking method:

Mix malt and flour with three liters of hot water. Knead the dough from the mixture, mix thoroughly so that all the lumps disperse. Cover the dish with the dough with a cloth and leave for one hour. Then we shift the dough into a refractory cast-iron dish, cover with a lid and put in the oven to evaporate. We mix the evaporated dough, scrape off the walls of the dishes and add boiling water. After a day, we shift the dough into a large vat, where kvass will be infused. Pour in 16 liters of hot water, add croutons and bread. Mix everything thoroughly and leave for 10 hours to infuse and lighten. When the thick settles, pour the fermented wort into a clean steamed barrel. Pour 15 liters of hot water into the remaining thick. After 3 hours, pour the wort into a barrel, mix with mint infusion and leave to ferment for 1 day. The keg is then removed to the glacier. When fermentation becomes not so strong, add molasses (1 kilogram per 30 liters of kvass). We cork the barrel. After 3-4 days kvass will be ready. You can store such kvass for several months in a cold place.

Recipe 10: Kvass from wort

Homemade kvass from wort is very easy to prepare. The drink perfectly quenches thirst in the heat and gives the body energy. A drink is prepared on kvass wort. You can buy the ingredient at a bakery or grocery store. The wort should be thick and almost black in color. Kvass will not succeed from liquid wort.

Required Ingredients:

• 1 tsp raisins;
• Half a teaspoon of dry yeast;
• 150 g of sugar;
• 2 tbsp. l. kvass wort;
• Three liters of water.

Cooking method:

We dissolve the wort and sugar in half a liter of water. Pour into a three-liter jar and add the remaining water. Then spread the yeast, mix, cover with a lid and leave for 48 hours. Kvass should be tried periodically. When the drink reaches the desired state, it can be bottled and add 1-2 raisins to each. The bottles are screwed with a cap and left to carbonate. When the bottles become hard, they can be put in the refrigerator. A day later, homemade kvass from the wort can be consumed.

Recipe 11: Beet Kvass

Beet kvass is a real healing balm. The drink is especially useful for hypertensive patients. Kvass from beets cleanses the body of toxins and toxins.

Required Ingredients:

• 1 large beet;
• Boiled cooled water - 2 liters;
• 4 tbsp. l. Sahara;
• 1 stale crust of bread.

Cooking method:

My beets, clean and rub on a coarse grater. We spread the beets in a glass jar, add the crust of bread and sugar. Fill everything with boiled water. We cover the jar with gauze and leave the contents to ferment for 3 days. Then we filter the kvass, bottle it and cork it tightly. We put the drink in the refrigerator.

Recipe 12: Kvass from birch sap

Kvass from birch sap is a very tasty and healthy drink that nature itself gives. Such kvass has a beneficial effect on the body and has a lot of useful properties.

Required Ingredients:

• Sugar - 400 g;
• Birch sap - 10 liters;
• Raisins - 50 pieces.

Cooking method:

To prepare a drink, it is better to use glass or enameled dishes. Birch sap is carefully filtered through several layers of gauze. Then raisins and sugar are added to the juice and left to ferment for 3-4 days. Ready homemade kvass from birch sap is again filtered and bottled. The bottles are corked and cleaned in a dark, cold place. You can store kvass for a long time (until autumn).

Recipe 13: Kvass Bolotova from celandine

Kvass Bolotov from celandine has a number of miraculous properties. It cleanses the body of papillomas, tumors and warts. You need to take a drink for at least a month. Such kvass is useful for patients with cholecystitis, pancreatitis, gastritis and heart disease. Properly prepared kvass has the aroma of fresh apples. The taste is pleasant, with a slight bitterness.

Required Ingredients:

• 3 liters of spring or well water;
• 1 tsp sour cream (no more than 15% fat);
• A glass of sugar;
• Half a cup of pure celandine herb (dry or fresh).

Cooking method:

Boil water and cool. Dissolve sour cream and sugar in water, stir until completely dissolved. Pour the solution into a three-liter jar. We tie the celandine grass into a clean gauze bag and drown it to the bottom of the jar with the help of a weight. We wrap the neck of the jar with gauze in three layers. Every day, the contents of the jar must be mixed and the mold removed from the surface. On the fifth day, a precipitate should appear. Pour kvass into another jar, discard the sediment. We add water to the previous level. on day 14, kvass will begin to foam a little. That's the way it should be. On the 14th day kvass will be ready. We cast a liter of kvass for consumption. Enough drink for 3 days. You can store it on the bottom shelf in the refrigerator. We add the same amount of water to the jar instead of poured kvass. After 3 days the drink will be ready. You can pour and top up kvass 4 times. After that, you need to use a new herb. Taking kvass from celandine: start taking kvass with 1 tbsp. l. three times a day (half an hour before meals). In the absence of discomfort, the dose is increased to half a cup for 1 dose. The course is 2 weeks, after which kvass is taken for another month 1 time per day - to consolidate the effect.

Can kvass be pregnant

Kvass can be attributed to the category of low-alcohol drinks, so pregnant women always face the issue of its safety. Opinions of doctors here are strongly divided. Some believe that it is absolutely impossible for women in position to use kvass, however, most experts believe that small amounts of the drink are not capable of harming the expectant mother and baby. A little kvass even brings benefits, as it has many vitamins, trace elements and other useful substances. In addition, kvass perfectly quenches thirst and has a pleasant refreshing taste. Undoubtedly, it is better to give preference to kvass than carbonated drinks containing a large amount of dyes and preservatives.

However, kvass kvass is different. It is highly undesirable for pregnant women to drink purchased kvass. We are talking not only about store-bought kvass, in which the fermentation process is achieved by chemical means (which means that it contains many non-natural components), but also about a draft drink. The quality of barrel kvass is often questioned. In addition, in the process of its production, hygienic and sanitary standards are often violated. The greatest danger is kvass, which is sold in small barrels on the market. Pumps and faucets are rarely washed; these items are usually stored in dirty, dusty boxes and boxes where harmful microorganisms actively multiply. A few drops of kvass always remain in the faucet, and what could be better than such an environment for the reproduction of bacteria? With each glass of such kvass, the risk of getting these bacteria into your own body increases significantly. It is especially dangerous to buy kvass in bottles provided by sellers - little is known about the storage conditions of the container. If you really want a cold refreshing drink, it is better to buy it at a stationary point, and not in the market or on a dusty road. In such places, expired or spoiled drinks are often sold.

The characteristic taste of an unsuitable drink for drinking is a pronounced sour, reeking of bitterness. An ideal option for pregnant women (and for any other person) is homemade fresh kvass prepared with your own hands.

In this article I want to offer simple recipes for a truly Russian drink, namely bread kvass. This is a very tasty, healthy and refreshing drink that everyone loves - adults and children.

In general, kvass can be prepared from many products using a variety of additives. In this article you will find recipes for bread kvass.

The drink prepared by you will be incomparably tastier than store analogues. Therefore, feel free to take one of the recipes and delight your family with delicious kvass, which our ancestors have been glorifying since ancient times.

It is a real piggy bank of minerals, amino acids and vitamins for our body. This drink is obtained as a result of fermentation, and therefore its main benefit comes from the microorganisms formed as a result of this process.

In the old days, a bread drink was drunk to maintain health during Lent, it replenished strength and lack of nutrients during food restrictions.

Making kvass on your own is not at all difficult. Follow the recipe, a little patience and you will get a great drink that quenches thirst and tones well. Chilled kvass will perfectly refresh you on a hot day, give strength and energy. In addition, it is successfully used in the preparation of botvinia, traditional stews, marinades, etc.

The classic recipe for kvass from rye bread with yeast

The classic recipe is the basis for making this drink. A minimum of products and ease of preparation allow you to easily get excellent kvass at home - tasty and healthy. A little time and patience and the whole family enjoy a wonderful drink!

You will need:

• 1 kg stale rye bread
• 20 g yeast
• 1 st. l. flour
• 300 g sugar

Cooking method:

Trying not to disturb the muddy sediment at the bottom, it is carefully poured into clean bottles, corking them tightly.

Put the container with kvass in the cold for 3 days, after this time it will be completely ready for use

Bon appetit!

How to make homemade kvass without adding yeast

How to cook kvass without yeast and sourdough? It's not difficult at all. All you need is rye bread, water, sugar and time. Kvass according to this recipe sounds very beneficial in okroshka or as a soft drink for the whole family. Try to cook - enjoy the excellent bright taste!

You will need:

• 120 g granulated sugar
• 500 g rye bread
• 3 l water
• 1 handful raisins (not washed)

Cooking method:

1. Dry the bread slices well in the oven at 100-110 degrees until golden brown.
2. Pour crackers with hot water (about 80 degrees) water, add sugar
3. Cover the neck with a clean cloth, then put the glass jar on a wooden board and place it in a dark and warm place for 2.5-3 days
4. As soon as fermentation stops, strain the liquid into bottles, cork them tightly.
5. You can, if desired, put 4-5 pcs in each bottle. raisins - this will give sharpness and carbonation
6. Keep kvass cold

Bon appetit!

Kvass from Borodino bread with raisins

Many people add raisins to kvass for sharpness and pleasant taste of kvass. But in this case it is not supposed to wash grape drying, since on its surface there are substances that trigger fermentation processes.

Thanks to raisins, bread kvass acquires a specific taste and bubbles, like champagne. Take note of the recipe and cook kvass for all household members.

You will need:

• 200 g Borodino bread
• 15 g dry yeast
• 1 tsp flour
• boiled water
• a handful of dark raisins

Cooking method:

1. Cut the bread into cubes and dry in the oven at 100-110 degrees until crispy crackers
2. Pour the crackers with boiling water and wait 3 hours
3. Mix yeast, flour and 5 tbsp. l. water, let the yeast activate
4. Add sourdough to breadcrumbs, cover and leave in a warm room for one day
5. Strain the product into a convenient container and throw in a handful of dry raisins
6. After that, keep bread kvass warm for another 6 hours
7. Next, kvass should stand in the cold for 2-3 days
8. Now kvass is ready to use!

Bon appetit!

Recipe for kvass from wheat bread at home

No less tasty is kvass made from wheat bread. Be sure to try to prepare your favorite drink according to this recipe - rich, beautiful and invigorating. Roast crackers well in the oven until golden brown, so that your kvass acquires a beautiful color. Good luck with your cooking!

You will need:

• 1 kg wheat bread
• 20 g pressed yeast
• 2 tbsp. l. sugar
• 2 tbsp. l. dark raisins
• 1 st. l. flour

Cooking method:

Cut the bread, preheat the oven to 110 degrees and dry the bread until crispy crackers

Crumble the yeast with a fork, mix it with sugar, sift the flour, pour in 1 tbsp. water, mix, put in a warm place for 1 hour

Put crackers in a 3-liter jar and pour boiling water, wait until the water cools down to about 20 degrees

Pour yeast sourdough into bread wort, cover with gauze, leave in a warm place until it ferments - this is easy to determine by smell for about 10-12 hours

Let it stand with raisins in a warm place for at least 6 hours

Pour kvass into bottles, cork them tightly, put in the cold for 2-3 days, fermentation should stop completely

Bon appetit!

Video recipe for making kvass from three types of bread

Rye bread kvass with mint

Mint, when added to classic bread kvass, will give it pleasant notes of taste and delicate aroma. Appreciate the unique properties of this plant in a noble drink.

When cool, it will easily quench your thirst on a hot summer day. Enjoy your taste experience!

You will need:

• 1 kg rye bread
• 20 g yeast
• 1 st. l. flour
• 300 g sugar
• 3 art. l. dry mint

Cooking method:

1. The bread is cut into slices and browned in the oven at 100-110 degrees until golden brown.
2. Dry mint pour 200 ml of boiling water, let it brew for several hours
3. Next, pour crackers with 3 liters of hot water and leave in a warm place for 3 hours
4. In a separate bowl, mix yeast, sifted flour, 2 tbsp. l. sugar and 100 ml warm water
5. Cool the wort (water and crackers) to 20 degrees, add yeast starter and the rest of the sugar into it
6. Also introduce mint decoction from the wort, after filtering it
7. Next, the dishes with the drink must be held in a warm room under a napkin (clean cloth) for 12-14 hours
8. After it is carefully poured into clean bottles, trying not to disturb the cloudy sediment at the bottom.
9. Put the bottles in the cold for 3 days, after this time the kvass will be completely ready for use

Bon appetit!

How to cook bread kvass with honey and horseradish

Bread kvass with horseradish and honey can surprise with its unusual taste and aroma. Be sure to try to cook kvass at home according to this wonderful recipe! Good luck to you!

You will need:

• 800 g rye crackers
• 4 l water
• 25 g yeast
• 1 st. l. wheat flour
• 100 g sugar
• 100 g honey
• 100 g fresh horseradish

Cooking method:

1. Dry the bread in the oven at 100-110 degrees until golden crackers
2. Next, boil the water
3. Pour dried crackers with boiling water and insist in a warm place for a day
4. We filter the resulting wort from bread, pour it into a glass dish
5. We take a little of the resulting wort, heat it to warm and dilute the yeast in it with the addition of flour and sugar
6. As soon as the yeast is activated, add the starter to the bulk of the liquid
7. We cover the dishes with a cloth and let the kvass ferment for 5-6 hours.
8. After the expiration of 5-6 hours, add grated horseradish and honey, diluted in a small amount of wort, to the drink
9. Stir and pour it into bottles without topping them up to the top.
10. We tightly cork the bottles and put them in a cold place for 3 days

Video recipe for homemade bread kvass

With the onset of summer, the consumption of kvass increases. Today there are many varieties. It can be bought in the store or in barrels on the street. But the most delicious is the one that is prepared with your own hands at home.

This drink has been prepared since ancient times. It restores strength and copes well with thirst. This is due to the content. The composition of kvass includes the necessary trace elements and almost all vitamins. In addition, it prevents the development of various diseases.

There are a large number of recipes. The drink can be prepared on the basis of berries, honey and herbs. But most often they use bread. In this article, an overview of several options for making a bread drink.

We make kvass from black bread without yeast

Dry yeast gives the drink a specific smell, so not everyone likes this kvass. But you can do without them if you use a different recipe. It is important to note that success is more dependent on bread. If it contains a large number of chemical components, then the fermentation process may not occur.

Ingredients:

• 400 gr black bread.
• 3 liters of water.
• 120 gr of granulated sugar.
• 30 gr raisins.

Step by step cooking

As in the first recipe, pieces of rye bread must be dried. The main thing is that they do not burn, otherwise kvass will be bitter.

The glass jar needs to be washed well, and it is better to pour boiling water over it. If fermented milk products were stored in it, then it is not recommended to use it, since many microbes remain in the container. In a clean jar, add 0.5 cups of granulated sugar, pour boiling water (80 degrees). Then stir thoroughly so that the sugar is completely dissolved in water.

Then pour out the dried pieces of bread and add a little more water. To leave room for fermentation, the jar should be filled to the shoulders.

When the liquid becomes warm, about 40 degrees, then you need to add washed raisins. In this case, the fermentation process will depend on the quality of the dried grapes.

Cover the container with a thick towel and put in a warm place for 72 hours. After this time, the drink must be filtered through clean gauze.

After that, an invigorating drink can be bottled or decanted. It is recommended to add 2-3 more raisins. Close the container and put in the refrigerator. Now you are not afraid of the summer heat.

After you strain the kvass, the leaven will remain. It can be used to prepare another portion of the drink. To do this, you need to dry the bread, send it to a jar along with sugar, raisins and sourdough. In this case, kvass will do, after about 48 hours.

How to make kvass at home

If for some reason you don’t like a store-bought invigorating drink, then you can make it yourself. The recipe is quite simple, but you need to know some of the nuances. It does not take much time to prepare, so you can do this process at any time.

Ingredients:

• 200 gr rye or Borodino bread.
• 2.5 liters of filtered water.
• 1 tsp dry yeast.
• 1 handful of raisins.
• 5 tablespoons of granulated sugar.

Step by step cooking process

Bread can be broken into small pieces or cut into neat cubes, no more than 4 cm thick. Put the pieces on a dry baking sheet and put in a heated oven. When it is browned and a crust forms (about 15 minutes), you can take it out.

Prepare a 3-liter glass jar without chips or defects, otherwise it may crack. Send in it, cooked crackers. It will be enough that they fill the bottom of the container.

Add to a glass jar the indicated amount of granulated sugar.

Place a pot of water on the stove. When it boils, pour over the breadcrumbs. It is important to leave some space, as the liquid will rise over time as a result of fermentation. The jar may burst, so when pouring into it, it is recommended to put an iron spoon or knife. Set the container aside for the water to cool slightly.

In a glass, dissolve dry yeast with 100 ml of warm water. Then add a small amount of sugar and wait for the fermentation process. On a pack of dry yeast, you can find detailed instructions. When the liquid in the jar has cooled to room temperature, the yeast mixture should be added to it.

After that, the jar can be closed with a lid and put in a warm and sunny place for 24 hours. However, some people cover the container with gauze so that the kvass can breathe and steep it for 36 hours. This will be enough for the drink to turn brown and the crackers to rise to the top. After this time, the invigorating drink must be filtered through gauze.

Prepare a clean jar, send into it the indicated amount of raisins, which must be washed beforehand. If you like a sweet drink, then you can add a little more granulated sugar. Close the jar and send it to the refrigerator. After 30-60 minutes, you can conduct a tasting.

If necessary, the starter can be used one more time. To do this, fry rye bread again, fill the bottom of a 3-liter jar with it, add 1 cup of the remaining sourdough and pour boiling water over it.

Recipe for kvass from malt

Malt is used not only for making beer and homemade bread, but also for kvass. Such a drink will resemble a store-bought version. The drink is fragrant and invigorating.

Ingredients:

• 110 gr rye malt.
• 3 tsp dry yeast.
• 5 liters of filtered water.
• 400 gr of granulated sugar.

Cooking process

Fill an enamel pot with water, bring it to a boil, then immediately add the malt. The liquid must be thoroughly mixed to eliminate the formed lumps.

At the next stage, gently pour part of the prepared solution into a glass. Wait a bit for it to cool down to room temperature. After that, you need to add dry yeast. The glass should be covered and placed in a warm and sunny place for 15 minutes.

Meanwhile, in the pan, the solution should cool completely. Now you need to add granulated sugar and mix everything thoroughly so that it completely dissolves in the liquid.

After 15 minutes, the fermentation process in the glass should begin, so the liquid must be added to the pan. Leave the solution for 12 hours.

When the time comes, the summer drink must be filtered and poured into jars, and then sent to the refrigerator for another 48 hours. After that, kvass will be ready for use.

How to make kvass from kvass wort

Using a concentrate for making kvass greatly simplifies the whole process. Even a child can make a drink. But there is one caveat - you need to decide on the temperature. If it is too hot, then the quality of the drink leaves much to be desired, and in a cool mode, kvass will ferment for a long time.

Ingredients:

• 10 tbsp concentrated wort.
• 5 liters of water.
• 1.5 cups of granulated sugar.
• 1 tbsp dry yeast.
• Raisins according to preference.

Cooking process

First you need to bring the water to a boil, but only once, otherwise it will be too heavy. The liquid should cool slightly. Add kvass concentrate and stir.

Gradually add granulated sugar, while constantly stirring the liquid.

At the next stage, pour dry yeast into an enamel bowl. The solution must be thoroughly mixed so that the yeast and granulated sugar are completely dissolved. There should be no sediment left at the bottom.

Cover the dish with a lid and leave it for 24 hours in a warm place. It is desirable that the sun's rays fall on the pan, so the fermentation process will be more active.

After this time, you need to prepare glass jars, add a few raisins to each. Pour kvass into containers, seal tightly with plastic lids and refrigerate for 5-6 hours.

According to this recipe, the drink turns out to be vigorous, so it is not recommended to use it for people with chronic pancreatitis and gastritis.

Recipe for homemade kvass from rye flour

A summer drink can be prepared according to a rustic recipe. In this case, you will have to spend more time, but kvass will be very useful. It will provide the body with plenty of vitamins and some essential amino acids. Plus, a drink prepared according to this recipe can act as the basis for okroshka.

Ingredients:

• 7 tbsp rye flour.
• 2.5 liters of filtered water.
• 4 tablespoons of granulated sugar.
• Raisins according to preference.

Cooking process

1. First of all, you need to make a starter. To do this, you need to prepare a clean jar, fill it with warm water and add rye flour. Mix everything thoroughly until a creamy mass is formed. Try not to form lumps. After that, tightly close the container with a plastic lid and put it in a warm place for 72 hours. If the rye flour is of high quality, then the sourdough can ferment in 48 hours.
2. When the sourdough is ready, you need to add a little more rye flour and granulated sugar to it. If necessary, add warm boiled water. Mix everything thoroughly. Cover the neck with gauze and put in a warm place. This time, you need to wait at least 5 days.
3. After this time, the drink must be well filtered through cheesecloth and sent to the refrigerator.
4. Leaven will remain at the bottom of the jar. It can be reused. It is enough just to add sugar and rye flour, as well as warm water. In this case, kvass will stand no more than 48 hours.

Despite the fact that the cooking process takes a long time, the recipe is quite simple. You can quench your thirst at any time or make an excellent okroshka.

The article provides an overview of the most common recipes for making an invigorating drink at home. However, there are many more options. Therefore, you can try using several methods and choose the most optimal recipe for yourself.

How do you make sourdough? Write your unique recipe in the comments below this article…

With the onset of summer and hot days, our diet changes, we want to quench our thirst with soft drinks, and homemade kvass is one of the healthiest drinks. It is not store-bought, but cooked at home, in compliance with simple rules.

When I became interested in the topic of kvass, I was extremely surprised that it turned out to be a very ancient drink. Archaeologists have found descriptions of a drink resembling kvass, which date back as far as the 3rd millennium BC. e. In Rus', the first mention of kvass dates back to 989, i.e. this drink, popular among the Slavs, is more than 1000 years old. The popularity of kvass was so great that there was even a profession of a specialist in its preparation - kvass. Kvass was prepared and drunk by both rich and ordinary peasants. And no wonder, because kvass is not only a delicious drink that quenches thirst, it is also very useful for our health, relieves fatigue and gives strength.

There are several types of kvass - grain, fruit, berry, beetroot. The most common is, of course, bread kvass. That's what we're talking about today.

Kvass is one of the few products that are prepared from natural ingredients and do not contain such dangerous GMOs. Indeed, to make kvass, you need malt, which is made from barley and rye, and, fortunately for us, they have not yet been subjected to genetic modification.

Kvass is essentially one of the healthiest drinks with a pleasant bready aroma. Its effect on the body, thanks to lactic acid bacteria, is compared with kefir or yogurt. Kvass is rich in vitamins C, B, PP, E, amino acids and microelements. In kvass, due to the fermentation process, microorganisms are produced that normalize digestion, prevent the growth of microbes and harmful bacteria, strengthen the cardiovascular system and help reduce bad cholesterol. Homemade kvass helps to strengthen the immune system, reduce fatigue, and invigorates the body. Kvass is recommended for diabetics and people with pancreatic disease. Doctors recommend drinking kvass for various eye diseases, bronchitis and even pneumonia. Kvass is an excellent source of calcium, it strengthens nails, tooth enamel and hair. And even male potency improves this amazing drink. And among other things, it is a low-calorie product, so you can use it, replenish the body with all sorts of useful things, cleanse it of harmful accumulations and at the same time lose weight.

Of course, like any product, kvass has contraindications and limitations. Lactic and fruit acids can play a negative role for those who have chronic stomach conditions such as ulcers. This drink is not recommended for cancer patients, with diseases of the liver and bladder. Well, it is undesirable for pregnant women and drivers to drink kvass because of the alcohol content in it.

It is very important to understand that if you decide to just buy a ready-made drink, then it is unlikely that it will be natural. Read the composition yourself, there you will find flavors, sweeteners, and preservatives. Often such a drink is prepared not by fermentation, but simply by mixing various ingredients. The container for kvass is a obviously harmful plastic bottle. Yes, and the shelf life of such a drink is long. Whether or not to use such "kvass" is up to you. Still, it is more reliable and more useful to cook homemade kvass according to the recommended recipes.

Bread kvass at home - a recipe for a 3 liter jar

A classic recipe for bread kvass, a taste from childhood, when we could enjoy a cold drink from a barrel. At home, making kvass is also not difficult. I give a step-by-step recipe with a photo so that you have an idea of ​​​​the cooking process.

Ingredients:

• rye bread - 200 gr.
• water - 2.5 liters
• dry yeast - 2 gr. (about 1 tsp)
• sugar - 5 tbsp. l.
• raisins - 1 handful

1. Kvass is made from rye bread. Bread can be cut into large slices, but I prefer nice diced cuts. Put the sliced ​​bread on a baking sheet and send it to the oven. The bread should be well fried and even possible to a black crust.

2. We throw the fried crackers into a 3-liter jar, they should completely cover the bottom of the jar.

3. Add sugar directly to the jar.

4. Pour the crackers with boiling water, leaving a little room for the liquid to rise during fermentation.

To prevent the glass jar from bursting, place a knife blade under its bottom

5. Dilute dry yeast in a separate bowl with warm water, add a little sugar and let it ferment. During this time, the water in the jar will cool to room temperature, and we will pour “revived” yeast into it.

6. We close the jar with kvass with a plastic lid and leave it for a day in a warm place, preferably on a sunny windowsill. During this time, the crackers will rise up, kvass will acquire a characteristic brown color. We filter kvass through clean gauze.

7. At the bottom of a cleanly washed jar, we throw the washed raisins and pour in the finished kvass. You can add more sugar if you wish, although not very sweet kvass tastes better to me. We close the jar with a lid and put it in the refrigerator.

7. But we will want this amazing drink again? For this we use the old sourdough with bread. We select about 1 cup of sourdough. And we repeat the whole process again. At the bottom of a 3-liter jar we put fried fresh crackers, add sourdough from the past kvass or new yeast, 2 tbsp. l. sugar and pour boiling water. And so each time we continue this procedure until the end of the summer.

8. Enjoy a cold, delicious summer drink - homemade bread kvass.

Recipe for bread kvass without yeast at home

Not everyone likes foods or drinks with yeast. But there is always a way out - kvass can be prepared without yeast, simply by adding more raisins.

Ingredients:

• rye bread - 400 gr.
• water - 3 liters
• sugar - 120 gr. for the first time and 2-3 tbsp. l. for each next
• raisins - 30 gr.

1. As in the first recipe, fry rye bread in the oven. If you want to get darker kvass, then fry more.
2. Pour sugar into the bottom of the jar, about 1/2 cup and pour a small amount of hot water. The water temperature should be around 80 degrees. Stir until the sugar is completely dissolved.

3. Pour crackers into a jar and add the remaining water. Water should be poured up to the shoulders of the jar, leaving room for swollen bread.

4. When the water has cooled to about 40 degrees, pour in the raisins. The fermentation process will depend on its quality.

5. We cover the jar with a clean towel and leave the kvass to infuse in a warm place for 3 days. After that, we filter the finished kvass with gauze.

6. Pour kvass into glass jars, after throwing a few raisins into each. Close with airtight lids and send to the refrigerator.

7. We use the remaining starter for a new portion of kvass (it will take about 1/2 of the old starter). Roast the bread again, mix it with the sourdough, add sugar (2-3 tbsp) and raisins and fill it with water.

The second and subsequent starter cultures will be ready faster - in 1.5 - 2 days.

Grandma's recipe for homemade kvass

Probably many grandmothers were treated to vigorous cold kvass in the summer, from which both strength was added and thirst was quenched (almost subsided). Such kvass is traditionally prepared with yeast. The difference of this recipe is that the yeast starter is infused for up to 2 days, and only then kvass is prepared. How to cook kvass at home from bread with yeast will be clear from this video.

Wort kvass recipe

This recipe is useful for those who want not to bother with sourdough and cook sourdough quickly. To do this, purchase ready-made kvass wort for sourdough in the store and start cooking.

Ingredients:

• water - 5 liters
• kvass wort concentrate - 8-10 tbsp. l.
• sugar - 1.5 cups
• dry yeast - 1 tbsp. l.
• raisins to taste

1. Boil water, let it cool a little and add kvass wort concentrate to the pan.

2. Pour sugar gradually and stir.

3. Add dry yeast, stir with a spoon until sugar and yeast are completely dissolved.

4. Cover the pan with a lid and put in a warm place for a day. During this time, there will be an active fermentation process.

5. After a day, pour the finished kvass into jars, adding a little raisin to each. Spilled kvass must be tightly closed with lids, put in a cold place for 4-5 hours so that the kvass becomes more vigorous.

Homemade kvass from rye flour

Kvass made from rye flour is also called village kvass. Its color turns out to be much lighter, and in terms of its usefulness for the body, rye kvass is ahead of others. The process of preparing such kvass takes a lot of time, but the result is an excellent drink that is suitable for both thirst quenching and okroshka.

Ingredients:

• water - 2.5 liters
• rye flour - 7 tbsp. l.
• sugar - 4 tbsp. l.
• raisins to taste

Pre-prepare sourdough from rye flour. To do this, in a 3-liter jar 5 tbsp. l. mix rye flour with warm boiled water (200 ml.) to a state of thick sour cream. Add 2 tbsp. l. sugar (can be replaced with honey). Raisins can be added if desired. Mix well to remove lumps. We close the jar with a lid and put it in a warm place for 3 days. The sourdough should ferment and the fermentation time depends on the quality of the flour, sometimes the sourdough is ready earlier.

The next step is to activate the starter. We must pour 2 tbsp into the resulting sourdough. l. rye flour, 2 tbsp. l. sugar and add warm water to the shoulders of the jar, stir well. We close the jar with gauze and send it to a warm place (it would be nice on a sunny windowsill) for 5 whole days.

After 5 days, we filter the kvass and put it in the refrigerator.

But that's not all - the thick, which remains at the bottom, will come in handy for a new portion of kvass. You can use the thick all summer, just activate it every time. To do this, each time after decanting kvass, add new flour and sugar or honey to the thick, add warm water and leave to infuse for a couple of days. Thus, you will get a wonderful healthy drink for all hot days at minimal cost.

Kvass at home from malt

Another easy recipe for making kvass at home from malt. Malt is the soaked and germinated seeds of cereals - barley, rye, oats, etc. Malt starts the fermentation process and is widely used to make beer and kvass. Brewing malt is a labor-intensive process, so we will use ready-made rye malt, which is sold in the store.

We will need:

• rye malt - 110 gr.
• water - 5 liters
• dry yeast - 3 tsp
• sugar - 400 gr.

We boil water in a saucepan, and immediately after boiling we throw malt into it. Stir well to dissolve all lumps.

In a separate glass pour a little malt solution (about 1/2 cup), cool to about 35 degrees, then add the yeast. We cover the glass with a towel and put it in a warm place for fermentation for 10-15 minutes.

Pour sugar into the remaining solution and mix well until it is completely dissolved.

Add the fermented yeast to the warm malt solution and leave to infuse for about 12 hours.

After that, it remains only to strain the kvass through cheesecloth, bottle it and put it in the refrigerator. It is desirable that kvass stand for another 1-2 days in the refrigerator.

I hope that warm days will finally come and we can enjoy delicious summer drinks.

Hello. The heat will come soon. I would like to at least hope so) And what best quenches thirst. For me, it's kvass.

Therefore, in the summer we always try to make it at home. True, I appointed my husband responsible for this, he is good at it.

And today I will tell you several ways to make the most delicious kvass, including for everyone’s favorite, the recipes of which you can see on my blog.

There are no difficulties here, it just takes time to ferment. But still, I prefer to make it at home, rather than buy it in the store.

In the store, most often just a carbonated drink with the taste of kvass. There, as a rule, all sorts of flavors and dyes are added.

Since there is never too much kvass, I immediately indicate the ingredients for 2 three-liter jars. And for insisting, you can use a bucket. The drink is strong enough.

Ingredients:

• Bread Borodinsky - 1 loaf
• Boiled water - 6 liters
• Yeast - 60 gr.
• Sugar - 0.5 cups
• Rye flour - 1 cup
• Raisins - 2 teaspoons

1. Put the pieces of bread on a baking sheet and put in the oven to brown a little.

2. Then transfer the crackers to the water. Water should be about 30 degrees.

3. In the meantime, they are soaking, let's make a starter. Take yeast, add sugar there and pour a glass of water.

4. Mix the yeast a little to disperse, and pour a glass of flour.

5. Stir and leave for one hour.

6. After an hour, it should rise as in the picture.

7. Pour it to the breadcrumbs in the water.

8. Stir and leave for 10 hours. After this time, take out the crackers, wring out and you can throw it away, and leave it for another day for good fermentation.

9. After it, pour it into jars, add 1 teaspoon of raisins and 2 tablespoons of sugar diluted with water to each. Close the lid and leave to ferment for 10 hours.

And then it can already be drunk or poured into okroshka.

Recipe for kvass for okroshka from crackers

There is a very interesting recipe for making this drink specifically for okroshka. It is not as sweet, but it contains additional products that make the cold soup even tastier.

Ingredients:

• Rye bread crackers - 200 gr.
• Water - 1 l.
• Fresh yeast - 10 gr.
• Horseradish root - 25 gr.
• Honey - 1 tablespoon
• Flour - half a tablespoon
• Raisins - 30 gr.
• Sugar - 1-1.5 tablespoons

1. Put crackers well fried in the oven in a three-liter jar, pour boiling water (1 liter), tightly close the jar with a lid and leave to infuse for 3-4 hours.

2. After this time, dilute the yeast. Add some flour and warm water to them, then mix well until the yeast dissolves. Leave them for 10 minutes.

3. Strain water with breadcrumbs through cheesecloth and squeeze.

4. Add dissolved yeast there.

5. Put sugar and mix. Cover with a towel and put in a warm place for a day to ferment.

6. A day later - grate the horseradish root on a fine grater and add to the pan.

7. Add honey and steamed raisins there, mix well.

8. Pour it into jars and can be stored in the refrigerator for several days.

Delicious and fragrant kvass is ready. Drink, add to okroshka and enjoy.

Cooking method without yeast with raisins

This is my favorite way. I tried to describe it in as much detail as possible, because there are many nuances.

Ingredients:

• Rye bread - 250 gr.
• Sugar - 180 gr. (a little less than a glass)
• Raisins - 20 gr.
• Boiled water - 2.5 liters

1. Put the water to boil.

2. Cut the bread into pieces and place on a baking sheet.

3. Put in a preheated oven for 10-15 minutes to dry and brown.

4. Pour sugar into hot boiled water and dissolve. Then let the water cool down to about 30 degrees.

5. Put the crackers in a three-liter jar.

6. Then add raisins there.

7. And fill in the cooled water.

8. Cover the top with gauze. You can fix with an elastic band and leave to ferment for 2 days in a warm dark place

You can not close the lid tightly, otherwise it will not ferment, but simply turn sour.

9. And this is how it looks two days later. Leave it for another two days in a warm place.

10. After the elapsed time, drain the kvass through a sieve with cheesecloth into a saucepan.

11. The leftover bread is ready-made sourdough for a new batch. You can put it in water, add all the other ingredients and the drink will come up much faster. Or you can put it in the refrigerator, where it can be stored for a long time.

12. And add sugar to our drink and mix.

13. Prepare the bottles and put 5 pieces of raisins at the bottom. Using a funnel, bottle our drink, but not completely, leave a little space, about 3-4 fingers.

14. Close the lid tightly and leave for six hours to saturate it with carbon dioxide.

15. After six hours it will become carbonated, put it in the refrigerator to cool, because it is more pleasant to drink it chilled. And everything can be used.

On a hot summer day, it will be just super. Refreshing, aromatic, moderately carbonated. You will definitely like it.

Video on how to make bread kvass without yeast

According to this recipe, we will make our drink based on sourdough and rye malt.

Sourdough Ingredients:

• Rye flour - 250 gr
• Water - 2 glasses

Kvass Ingredients:

• Rye sourdough - 4 tablespoons
• Water - 3 liters.
• Toasted rye malt - half a glass
• Sugar - 7 tablespoons
• Raisins - 1 tablespoon
• Coriander and cumin (optional) - 1/2 teaspoon each

The fastest recipe with dry yeast

To be honest, I have never heard of this recipe before. To be honest, I even doubted whether it was kvass. And then I rummaged through the Internet and found out that it turns out to be called “coffee”. I tried to do it and I can say one thing, it tastes very similar)

Ingredients:

• Instant coffee - 1.5 teaspoons
• Sugar - 1/3 cup
• Dry yeast - 1.5 teaspoons
• Citric acid - 1/2 teaspoon
• Boiled water

1. Add coffee to a mug, pour out all the sugar and dilute with hot boiling water to dissolve everything.

2. Then add citric acid there, stir and pour everything into a bottle.

3. Then add cold boiled water there, it will dilute the hot boiling water a little.

4. Next, you need to add dry yeast there.

5. And add more water, but not to the very top, as the yeast will react, gases will go there. Then close the cap and shake the bottle properly, shake it a little. Leave for 6 hours.

6. After 6 hours, it is ready, you can put it in the refrigerator or use it.

As you can see, it cooks really quickly, you can put it on overnight, and in the morning you will already have a delicious drink.

Well, here we have considered completely different, not similar to each other, recipes for making this kvass under conditions. You can try to cook them all in turn and choose the one you like.

Well, now I want to wish you good luck and I will wait for you again. Whether my recipes were useful to you, write in the comments. All the best to you.